A Metabolomic Approach to the Study of Wine Micro-Oxygenation-Reference-Cited by-同舟云学术

A Metabolomic Approach to the Study of Wine Micro-Oxygenation

Published:2012-05-25 Issue:5 Volume:7 Page:e37783
ISSN:1932-6203
Container-title:PLoS ONE
language:en
Short-container-title:PLoS ONE

Author:

Arapitsas Panagiotis,Scholz Matthias,Vrhovsek Urska,Di Blasi Stefano,Biondi Bartolini Alessandra,Masuero Domenico,Perenzoni Daniele,Rigo Adelio,Mattivi Fulvio

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference64 articles.

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4. Influence of Micro-Oxygenation Treatment before Oak Aging on Phenolic Compounds Composition, Astringency, and Color of Red Wine.;M del Carmen Llaudy;J Agr Food Chem,2006

5. Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines.;MJ Cejudo-Bastante;Food Chem,2011

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